Best Cinnamon Swirl Sourdough Sandwich Bread
If you want a fluffy, perfectly sweet, and flavorful sandwich bread recipe, you have to try this cinnamon swirl sourdough sandwich bread. This is the best Cinnamon Swirl Sourdough Sandwich Bread recipe you’ll find. It’s one of my all-star sourdough recipes that I return to almost weekly.
It’s an easy sourdough bread recipe, baked right in your bread loaf pan, no complex shaping or fancy equipment needed. Not only is it loaded with cinnamon swirl, but I also use butter in place of oil for an even more flavorful bread and softer crumb.
Keep reading to find out how to make this wonderful cinnamon swirl sourdough sandwich bread that will become your new favorite bread recipe.
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There’s something about making sourdough bread that’s just plain addictive. Once you make your own sandwich loaf, there’s simply no going back. My soul literally hurts on those rare occasions I’ve fumbled and had to buy… store-bought bread! The junk at the store just can’t compare to this fluffy, delicate, slightly sour, and perfectly sweet, sourdough sandwich bread.
This cinnamon swirl sourdough sandwich bread is no exception. It’s probably one of my most addictive sourdough breads (followed closely behind by my honey oat sourdough bagels). I reach for it for breakfast, for snack time, for dessert, you name it! If I’m not careful, I can easily eat the whole loaf the first day I make it.
I love this cinnamon swirl sourdough bread so much that I give it as a gift to friends, families, and neighbors at Christmas time! Pair it with a cute little bag of fudge, and everyone is beyond happy. So once you’ve mastered this fluffy bread recipe, keep it in mind as a thoughtful homemade gift. Trust me, it’s a show-stopper!
How to Make Cinnamon Swirl Sourdough Sandwich Bread
One of the hardest barriers to entry in making sourdough is mastering the timing. If you’re new to sourdough, you’ll quickly realize that a lot of the time is rest time. This is why I find it completely doable to make sourdough bread – even with a busy life.
I’m going to break down two possible time schedules for your sourdough sandwich bread. You choose the timing that works best for you. And remember, anytime you mess up and can’t do the next step in time, the refrigerator is your friend. Placing your sourdough dough in the fridge slows up it’s rising and will help you avoid over-proofed bread.
Below you’ll find two workflow options for making this easy and delicious beginner-friendly sourdough sandwich bread.
Option 1: Make the Dough at Night and Bake in the Morning
Here are some approximate times to follow for an easy workflow. Please note that I’m not a strict sourdough girl. I am a busy mom and follow all rules and times very loosely. So if you can’t stick to the timing perfectly, I can say from experience there’s plenty of wiggle room. Sourdough sandwich bread is very forgiving.
DAY 1:
7:00 AM – Feed your sourdough starter.
6:00 PM – Mix your ingredients in your stand mixer (see recipe card down below).
6:30 PM – Stretch and fold your shaggy dough a few times until it comes together.
7:00 PM – Stretch and fold.
7:30 PM – Stretch and fold.
8:00 PM – Stretch and fold.
8:30 PM – Stretch and fold, then cover with a damp towel.
*As I said above, I’m pretty relaxed with my sourdough. However, I will say if you can get in at least 3-6 rounds of stretch and folds spaced about 30-60 mins apart, that’s ideal for gluten development.
DAY 2 (Sourdough Baking Day!)
When you wake up, roll out your dough, top with cinnamon and sugar, and swirl up your dough (more details in the recipe card down below).
Cover and let rise for 1-2 hours.
Bake
Allow time to cool, and enjoy!
Option 2: Make the Dough in the Morning and Bake in the Evening
Once again, these times are approximate and are here to help guide you. Please note that I’m not a strict sourdough girl. I am a busy mom and follow all rules and times very loosely. So if you can’t stick to the timing perfectly, I can say from experience there’s plenty of wiggle room. Sourdough sandwich bread is very forgiving.
DAY 1:
7:00 PM – Feed your sourdough starter.
DAY 2 (Sourdough Baking Day!)
7:00 AM – Mix your ingredients in your stand mixer (see recipe card down below).
7:30 AM – Stretch and fold your shaggy dough a few times until it comes together.
8:00 AM – Stretch and fold.
8:30 AM – Stretch and fold.
9:00 AM – Stretch and fold.
9:30 AM – Stretch and fold, then cover with a damp towel.
*As I said above, I’m pretty relaxed with my sourdough. However, I will say if you can get in at least 3-6 rounds of stretch and folds spaced about 30-60 mins apart, that’s ideal for gluten development.
In the Evening (around 9-10 hours after you first made your dough), roll out your dough, top with cinnamon and sugar, and swirl up your dough (more details in the recipe card down below).
Cover and let rise for 1-2 hours.
Bake
Allow time to cool, and enjoy!
Should I use Freshly Fed Starter or Discard?
Some sourdough recipes don’t require as much poof from a crazy active starter. My sourdough pizza crust recipe is a great one if you need to use up a lot of discard or not-so-lively starter. However, for this recipe, the more lively the better.
Using a starter that has been freshly fed about 4-12 hours prior, which has risen nicely to peak, will result in a more desirable soft sandwich bread texture.
If you’re brand new to sourdough, here is a good blog post by one of my favorite bloggers – Farmhouse on Boone – to help get you started.
The Very Best Cinnamon Swirl Sourdough Sandwich Bread Recipe
I hope you enjoy this delicious, soft, and oh-so-flavorful cinnamon swirl sourdough sandwich bread recipe. As I shared above, it’s the best cinnamon swirl sourdough sandwich bread I’ve made. I love the addition of butter for an extra soft and delicate crumb. I hope this sourdough recipe becomes a staple in your home as well.
If you enjoy this recipe, please leave a rating and a comment. Your support means the world to my family and me. As a mom and small creator, carving out time to create these blogs is hard – but so worth it!
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Cinnamon Swirl Sourdough Sandwich Bread
Ingredients
- 65 grams sourdough starter – see blog for details
- 315 grams warm water – cool enough to touch easily, just slightly warm
- 45 grams sugar
- 23 grams melted butter * see notes
- 400 grams bread flour ** see notes
- 100 grams all purpose flour ** see notes
- 1.5 teaspoons fine salt
- 50 grams granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Wet Ingredients: Weigh out and mix your wet ingredients (sourdough starter, water, sugar, and melted butter) in a large bowl or the bowl of your stand mixer.65 grams sourdough starter, 315 grams warm water, 45 grams sugar, 23 grams melted butter
- Dry Ingredients: Weigh in your dry ingredients (bread flour, all purpose flour, salt).400 grams bread flour, 100 grams all purpose flour, 1.5 teaspoons fine salt
- Make your Dough: Mix just until a shaggy dough forms (this means it won't be smooth or perfect yet, but a rough ball will have formed). I like to do this step in my stand mixer, as it can be really sticky and messy. You can also do it with a dough whisk by hand, though.
- Rest: Cover the bowl your dough is in with a damp towel and let it rest for about 30 minutes to 1 hour. *If you want help figuring out your baking schedule, see the blog post for timeline ideas.
- Stretch and Fold: Begin to stretch and fold your dough every half hour or so. You'll want to try and stretch and fold your dough at least 3-6 times, spaced about a half hour to an hour apart. You'll notice by the second or so stretch and fold that your dough is becoming a nice ball and is no longer shaggy. Make sure to cover your bowl with a damp towel between each stretch and fold so your dough does not dry out.
- Bulk Rise: Now it's time to let your dough go through the bulk rise. Make sure your towel is very wet, as it will likely dry a bit during this long rise, and cover the bowl of your dough. Let your dough rise for 8-12 hours. It will increase in size and be softer to the touch once finished. This type of dough will be very soft and jiggly once fully risen.
- Prepare your loaf pan: Before shaping your loaf, prep your bread pan by spreading softened butter all over.*The absolute best non-stick solution I've found for my loaf pans has been butter generously rubbed around all crevices and sides of the pan. If you can not use butter, I suggest a spray oil specifically designed as a non-stick spray. While I have used just regular olive oil spread throughout, it never seems to work as well, and I always lose bits of my bread when trying to remove.
- Shaping the Loaf (watch the video for a visual example of this step): After your bulk fermentation or bulk rise time, it's time to make your cinnamon swirl loaf. Very lightly flour a large work surface. You can also lightly oil it instead of flour. You don't want to add too much flour, as this will dry out your fluffy dough. Spread your dough out into a rectangle shape and press all over with your fingertips to remove any large bubbles. Spread the cinnamon and sugar evenly over the entire rectangle. Make sure not to skimp out on the edges, or those first few slices won't be as good! (You can mix it prior in a bowl or just go free-hand if you're busy like me!)Roll your dough up, starting at one short end, tucking tightly as you go, until you reach the other short end. Once you reach the end, pinch that edge of the loaf so it doesn't unravel. Then flip your dough sealed side down and slide across your work surface to seal even more. Place your loaf in your prepared loaf pan, sealed side down.50 grams granulated sugar, 2 teaspoons ground cinnamon
- Second Rise: Cover your loaf pan with a damp tea towel and let rise for 1-2 hours. The loaf should reach just about to the top of your pan once done.
- Bake: Near the end of the rise, preheat your oven to 375℉. Once your dough has risen and your oven is preheated, score the top of your loaf with a sharp knife. I like to do 3 lines going horizontally across. You could also do one line going vertically right down the middle.Bake your dough for 40 minutes. At the 20-minute mark, rotate your pan for even browning. Your bread is done when it is golden brown. Optional: Top with melted butter right when it comes out of the oven for a beautiful finish.
- Let Cool: After about 5 minutes, remove your loaf from the pan. I use a butter knife and run it around all the edges to remove any sticking, then it should slide right out. Let your loaf cool on a cooling rack. I know it's tempting to cut in right away, but it's best to let it cool completely. Cutting into warm bread can affect the texture and produce a gummy crumb.
- Tell Us What You Think: I hope you enjoy your bread! If you did, please let us know what you think by leaving a comment and a rating. Subscribe to the newsletter so you never miss a thing. :)
Video
Notes
Nutrition
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